Pear Galette

This gorgeous and rustic Pear Galette is ready to be the centerpiece at your table! We have fresh Bosc pears, sliced thin, generously sprinkled with spiced brown sugar, laced with a buttery walnut crunch, all embraced in flaky pie crust.

Broke your pie dish? Do you, honestly, just have no desire to put in the effort to bake a pie? Galette to the rescue! This rustic dessert gives you everything you love about pie without all the hassle. Made with a unique, warm blend of spices, walnuts, brown sugar, and plenty of turbinado sugar for the perfect sweet, crunchy crust.

Just look at it! It’s absolutely beautiful. This recipe was one that completely enamored me each step of the way. From arranging the pear slices, the aroma from the spice blend, those sweet, buttery walnuts. Heaven! Keep galette in the back of your mind when you have to make something sweet. It’s the most delicious time saver ever.

Ingredients

Click “Jump to the Recipe” at the top of the page or keep on scrolling to the recipe card for ingredient amounts and full recipe instructions. If you have any questions, check out my detailed post below packed with substitutes, tips, and tricks.

• Pears – I used Bosc pears. Curious about what type you should use? Check below for all the detail you need!
• Pie crust – I used a store-bought pie crust to save myself some time. You can, of course, make your own!
• Brown sugar – Light, dark, demerara; whatever you have on hand.
• Cornstarch – You can leave this out if you don’t have any, but keep in mind it is what will give you a thickened, glossy sauce from the juice that cooks out of the pears.
• Spices – Cinnamon, cardamom, Chinese 5 spice (cinnamon, cloves, star anise, fennel, Szechuan peppercorns). Use your favorite pie spice instead if you prefer. You can also add other warm spices such as nutmeg or ginger.
• Walnuts – Pecans would also be delicious.
• Butter – I prefer unsalted butter to have full control over the salt.
• Egg wash – Egg plus milk. Not only will this give your crust gloss, but the sugar also won’t be able to stick without it!
• Turbinado sugar – See those big crystals of sugar on the crust? That’s the magic of turbinado! If you can’t find any, you can sprinkle a bit of granulated sugar.
• Salt – To taste.

How to make pear galette

1. Prep the pears: Preheat the oven to 425F. Slice the pears lengthwise just offset from the halfway point to remove the core. Take each half and slice lengthwise into thin 1/16 inch – 1/8 inch slices.
2. Arrange the pears: Place the crust on a piece of parchment paper and roll it out slightly. Transfer to a large baking sheet. Spread the pear slices slightly, but still keeping them together, and arrange on the pie crust, leaving about a 2-inch border of crust.
3. Spiced sugar: Mix 1/3 cup of the brown sugar with the cornstarch, cinnamon, cardamom, Chinese 5 spice, and salt. Sprinkle the sugar over the pears, gently separating the slices to get the sugar in between.
4. Walnuts: Mix the remaining sugar with the walnuts and melted butter. Spoon this mixture in the spaces between the pears. Fold the edge of the crust over the pears.
5. Egg wash & sugar: Whisk the egg and milk together until well combined. Brush over the crust. Sprinkle the turbinado sugar generously over the crust.
6. Bake: Transfer to the oven and bake for 20-25 minutes or until the crust turns golden brown. Let the galette cool for 10-15 minutes before slicing and serving.

What are the best pears for baking?

Bosc, the pears I used, are the all-around favorite variety for baking. They’re a bit soft once ripe, sweet, and have so much flavor. If you can’t get any Bosc, don’t fret! You can use Bartlett, Asian, Williams, Red Anjou, and D’Anjou pears instead. If I can offer some advice on pears to avoid, Comice pears, while so delicious and juicy, tend to fall apart when you bake them.

What is a galette?

The French word “galette” is pretty loose in translation. It generally refers to a flat, freeform cake or pie. When you’re talking about “galette” to the French, there will by many delicious treats coming to mind. In North America, it’s, usually, these specific rustic style pies that we are familiar with.

Tips for making perfect pear galette

• It’s best to use your pie crust about 10-20 minutes after it has come out of the fridge. You want it to be malleable, but still cold for maximum flakiness.
• Mix up the spices if you want! You can keep it simple with just 1-2 tsp of apple pie spice instead.
• Make sure you give the pears a decent amount of crust. There will be lots of juices cooking out of the pears, carrying that sugar, and it will do its best to sneak out from the edges.
• Give the galette plenty of time to cool down before transferring it to a plate/platter and serving. You still want it to be warm, but it will be very delicate straight out of the oven.
• If some of the juices start to bubble out from the edges, don’t worry! It happens. It will still be tasty.

How to serve pear galette

Think about this recipe like you would pie! I bought a pint of my favorite vanilla bean ice cream and gave each slice a generous scoop. You can also top these with whipped cream.

This galette is also extremely delicious all on its own, eating it with your hand sans plate. I do try and test every serving method just for you guys.

How to store leftovers

You can keep your galette on a plate, loosely covered with plastic wrap, bees wrap, or foil, at room temperature for up to 2 days. It will also last in the fridge, sealed in an airtight container, for 3-4 days.

To reheat your galette, it’s best to use the oven. Preheat to 350F and place the leftover galette on a parchment paper lined baking sheet. Bake for 5-10 minutes, or until warmed to your preference. Keep a close eye to ensure the crust doesn’t burn.

Check out these fabulous sweet treats:

• Chia Pudding
• Crack Pie
• Mini Mixed Berry Cheesecake Pies
• Triple Chocolate Banana Cake
• Crème Brûlée Donuts

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